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14
Champagne Vinaigrette
This all-purpose dressing can be used as
a salad topper, marinade or finishing drizzle
for roasted vegetables.
Makes about 1 scant cup
2½ tablespoons Champagne vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small shallot, halved
¾ cup extra virgin olive oil
1. Put the ingredients in the order listed into the
blender jar.
2. Blend on Low for about 20 seconds, or until
homogenous.
3. Taste and adjust seasoning as desired. If not
using immediately, place dressing in a covered,
airtight container and refrigerate for up to 1
week. Bring to room temperature and stir before
serving
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 45mg
• calc. 0mg • fiber 0g
Creamy Caesar Dressing
Toss with crispy Romaine lettuce, croutons and
freshly grated Parmesan for the quintessential
Caesar salad.
Makes about ¾ cup
1 ounce Parmesan cheese, cut in ½-inch
cubes
1 large garlic clove, peeled
1 large egg yolk*
2 teaspoons Dijon mustard
1 tablespoon white vinegar (wine or Cham
-
pagne both work well)
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 anchovy fillet (or 1–2 teaspoons anchovy
paste)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1
⁄3
cup vegetable oil
1
⁄3
cup extra virgin olive oil
1. Put cheese and garlic into the blender jar. Turn
on High for 5 seconds to chop.
2. Scrape down the sides of the blender jar and
add the yolk, mustard, vinegars, lemon juice,
Worcestershire, anchovy, salt and pepper. Blend
on Low for about 10 seconds to combine.
3. Combine the oils together in a measuring cup
with a pour spout. While running the blender on
Low, slowly pour the oil through the opening in
the lid while using the measuring cup to shield
the opening to prevent any splatter.
4. Continue running to fully emulsify for a total of
45 seconds.
5. Taste and adjust seasonings as desired. If not
using immediately, place dressing in a covered,
airtight container and refrigerate for up to 3
days. Bring to room temperature and stir before
serving.
Nutritional information per serving (1 tablespoon):
Calories 109 (94% from fat) • carb. 1g • pro. 1g • fat 12g
• sat fat • 2g • chol. 25mg • sod. 146mg
• calc. 27mg • fiber 0g
Green Goddess Dressing
Packed with fresh herbs, this classic dressing has
a refreshing tang. It’s perfect over grilled chicken,
vegetables or salad.
Makes about 1¼ cups
1 anchovy fillet
2 teaspoons white wine vinegar
1
⁄3
cup packed Italian parsley
2 tablespoons fresh tarragon
2 tablespoons chopped chives
1 cup nonfat Greek yogurt
¼ cup mayonnaise
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small garlic clove
1. Put the ingredients, in the order listed, into the
blender jar.
2. Blend on Low, about ½ minutes, until smooth.
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